Baked Shrimp with Tomato & Feta

What can I say?  Once again, Martha’s people inspiring me.   This is so easy, delicious, and a little outside of the box.  Throw it together in no time.   I usually change a few things in a recipe, but I had a hard time needing to fuss about this one. I just changed a few things that were minor – but  I’ve made it several times now, and never seem to change it much.  One thing I think is crucial to change, though, is to season the shrimp with salt and pepper before cooking.  There is salt in feta cheese, but the shrimp itself was a bit bland until I started to lightly season it before cooking.

For a family of four,

Gather This:

  • 2 tablespoons olive oil
  • 4 thinly sliced scallions
  • 3 garlic cloves, thinly sliced
  • 2 teaspoons dried Italian seasoning
  • 2 pints cherry tomatoes, halved – or about 6-8 plum tomatoes, cut into large dice
  • Coarse salt and ground pepper
  • 1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
  • 2 tablespoons chopped fresh fresh mint, plus more for garnish
  • 4 ounces feta cheese

Do This:

  1. Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and Italian seasoning; cook, stirring, until fragrant, about 1 minute.
  2. Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
  3. Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
  4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with a light side of whole-wheat pasta, tossed with olive oil and lemon; and sprinkled with additional chopped mint.  If you’re in phase one of South Beach – just use some cooked green beans or asparagus tossed with olive oil and lemon and garlic for a great side.

The only other change I can think of making is that I use an oven-proof, non-stick skillet so that I don’t have to fuss with transferring to another dish and consequently cleaning more.  🙂    Please, if you’re going to skip the mint – don’t bother with the recipe! It’s the make or break, in my opinion.  What a great way to start off a low-carb diet!  That being said, this dish would also benefit from some delicious vesuvio-style roasted potatoes… mmmm!

This is the original recipe from Martha’s site: Baked Shrimp with Tomato and Feta .   It’s one of many recipes from a magazine I love, Everyday Food (Martha Stewart).  I’ve gotten it for the last four years.  If you’re looking for easy recipes like this you need to fork out the $15 for the best collection. Beautiful photos that inspire you to cook.  Are you kidding?  For me, food is so visual.  That’s why I’m trying to improve my photo skills for this blog.   Get this great book here:

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Filed under Culinary Chit Chat, Healthy Recipes, Quick & Easy, South Beach Phase 1

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